Chicken Parm Meatballs

Chicken Parm Meatballs . 1 1/4 pounds ground chicken 1/2 cup breadcrumbs( Can use Quinoa or oat bran) 2 tablespoons chopped onion 1 tablespoon chopped parsley 1/2 cup Pecorino (or Parm) salt to taste pepper to taste 1 clove garlic, minced 1 teaspoon fennel seeds 1 egg, whisked zest of half a lemon 3 tablespoons olive oil 1 14-ounce can store bought pizza sauce about 4 ounces fresh mozzarella (a dozen thin slices; to pile on the cheese would be to cancel out the fact that you were virtuous enough to replace fatty beef with lean chicken) . Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls (that would be somewhere between golf and tennis) and place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes. . Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden. Heat remaining sauce in a small saucepan. Serve meatballs with a dollop of sauce and a raw Tuscan kale salad that has been shredded and tossed with shallots, Pecornio, olive oil, salt, and pepper